The nose on this competition-style Daiginjo is plump with strawberry, melon, Concord grape, peach, sweet rice, and powdered sugar aromas. This is a wonderful “wine drinkers” Daiginjo with fruit and acidity pushed by a gentle flintiness that melds minerality with apple and white peach hues. Round and soft, with layers of flavors that are extremely well balanced, on a solid body that becomes slightly crisper as the temperature warms in the glass. Look for honeydew licks and a very unique mineral personality that emerges in a larger glass, which sets this brew apart. The best part – this tremendous sake is made by my friend Philip Harper – the first gaikokujin – 外国人 (がいこくじん) head brewer! WORD: Deep WINE: Flinty reds/ crisp whites BEER: Ales FOODS: Shellfish, sushi/sashimi, lightly seared white fish, cold chicken.
